Golden, pan-seared chicken, rich garlic butter, and a tangle of al dente rigatoni come together in this ultra-comforting dinner. Finished with a generous dusting of Parmesan and flecks of fresh parsley, this dish is weeknight-easy yet decadent enough to impress. The rigatoni holds onto every bit of the creamy, garlicky sauce, making each bite burst with savory flavor.
This Garlic Butter Chicken with Rigatoni and Parmesan is the kind of pasta dish that disappears fast. It walks the perfect line between indulgence and simplicity, combining crispy chicken pieces with a luscious, buttery sauce infused with garlic and a hint of cream. Pair it with a crisp salad or roasted veggies, and dinner’s ready to shine.
Ingredients for this Garlic Butter Chicken with Rigatoni and Parmesan
- 1 lb rigatoni pasta
- 1.5 lbs boneless, skinless chicken breast, cut into 1-inch cubes
- 4 tablespoons unsalted butter (divided)
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 3/4 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Step 1: Cook the Rigatoni
Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente according to package instructions. Reserve 1/2 cup of pasta water, then drain and set aside.
Step 2: Prepare the Chicken
While the pasta cooks, season the cubed chicken breast with salt and pepper. In a large skillet over medium-high heat, add 2 tablespoons olive oil and 1 tablespoon butter. Once hot, add the chicken and sear for 4-5 minutes on each side, or until golden brown and cooked through. Remove chicken from skillet and set aside.
Step 3: Build the Garlic Butter Sauce
Reduce heat to medium. In the same skillet, add remaining butter and a splash of olive oil. Add minced garlic and red pepper flakes. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic. Pour in chicken broth and stir, scraping up the flavorful bits from the bottom.
Step 4: Create the Creamy Finish
Pour in the heavy cream and stir to combine. Let it simmer for 3-4 minutes until slightly thickened. Add Parmesan cheese, stirring until melted and smooth. If needed, add reserved pasta water a tablespoon at a time to loosen the sauce.
Step 5: Combine and Garnish
Return the cooked chicken and pasta to the skillet. Toss everything together gently to coat. Taste and adjust seasoning. Sprinkle with fresh parsley and more Parmesan before serving warm.
Frequently Asked Questions
What pasta can I substitute for rigatoni?
Penne, ziti, or even fusilli work well. Choose a sturdy shape that holds sauce.
Can I make this dish ahead of time?
Yes, you can make it a day ahead and store it in the fridge. Reheat on the stove with a bit of broth.
Is it okay to use pre-cooked chicken?
Certainly. Add it during the sauce simmer step to heat through without drying out.
Can I make this without cream?
You can substitute with half-and-half or a splash of milk, though the sauce will be lighter.
How do I make it spicier?
Add more red pepper flakes or toss in a dash of hot sauce to the garlic butter.
What sides go well with this dish?
A crisp green salad, roasted broccoli, or garlic bread are excellent choices to round out the meal.
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